3 tbsp. butter or margarine
1/3 cup chopped yellow onion
2/3 cup peeled, chopped potato
4 to 5 cups unpeeled, chopped cucumbers ( 2 large - 3/4 lb. each)
1/2 cup lightly packed watercress leaves
2 cups Chicken Broth
1 cup heavy cream
Salt and pepper to taste
Chopped fresh mint (optional)

For an elegant lunch on a hot summer day, serve this soup topped with a bit of chopped
mint. If you prefer, serve it hot, topped with chopped parsley or dill.

Melt the butter in a large frying pan, add the onion, potato, cucumbers, and watercress. Sautee the vegetables for 3-5 minutes or until they are slightly wilted. Remove them from the heat and place in a 3-quart saucepan. Add the chicken broth, then bring to a boil. Lower the heat and simmer for 15 minutes or until all the vegetables are soft. Remove from the heat and puree in a blender or food processor until very smooth. Add the cream and salt and pepper. Chill. Correct the seasoning before serving. Top each serving with mint.